Role of PSQCA in Halal Food Standardization by Dr. Shahzad Afzal

Role of PSQCA in Halal Food
Standardization
Dr. Shahzad Afzal
Director
Pakistan Standards & Quality Control Authority
Ministry of Science & Technology
Pakistan’s Quality Infrastructure
• Pakistan Standards & Quality Control Authority
Standards
Conformity
Assessment
(Metrology, Testing,
Certification and
Accreditation)
• National Physical and Standards Laboratory
• Pakistan Standards & Quality Control Authority
• Pakistan National Accreditation Council
• Testing Labs (Public and Private)
• Certification Bodies (Public and Private)
• Inspection Bodies (Public and Private)
• Regulators
Background of Halal Food
Standardization
3
•
As the National Standards Body, PSQCA is mandated to develop,
implement, and coordinate standardization activities in Pakistan. It
is primarily involved in standards development, product
certification, and standards implementation/promotion to raise the
quality and global competitiveness of Pakistani products at the same
time to protect the interests of consumers and businesses.
•
The Trade Policy 2008-09 of Pakistan entrusted MoST to devise and
enforce Halal Standards and certification mechanism for export of
Halal food products.
OIC STANDARDIZATION EXPERTS GROUP (SEG) ON THE DEVELOPMENT OF
THE OIC HALAL FOOD STANDARD AND THE PROCEDURES
 OIC Halal Standard- General Guidelines on Halal Food
 Guidelines for Bodies Providing Halal Certification
 Guidelines for the Authorized Accreditation body Accrediting Halal
Certification Bodies
PSQCA’s Halal Food Technical Committee

PSQCA established Technical Committee on Halal Food Standards in harmony
with OIC Halal Standard.

PSQCA Technical Committee conducted series of meetings from February
2008 to January 2010 and consolidated the results of these consultations into
PS Halal Food Standards in accordance with ISO guide 69:1999
Harmonization stage code system-Principles and guidelines for use,
ISO/IEC guide 59 Code of Good Practice for standardization, and ISO
Directives. Committee also harmonized these standards with OIC
Halal Standards.

PS 3733: 2010 Pakistan Standards for Halal Food Management Systems:
Requirements for any organization in the food chain (Ist Revision)

PS 4992:2010 Pakistan Standard for General Criteria for the operation of halal
Certification Bodies
Halal Certification Bodies Accreditation Scheme
Halal Certification Bodies
PS- 4992:2010 General Criteria for the operation of Halal
Certification Bodies
Any Organization in the food Chain
6
PS 3733: 2010 Halal Food Management Systems: Requirements for
any organization in the food chain
Salient Features of the PS 3733: 2010 Pakistan Standards for Halal Food
Management Systems: Requirements for any organization in the food chain
Scope
This Islamic Republic of Pakistan Standard defines the requirements for
‘Halal food safety management system’ that shall be followed during
preparation, processing, packaging, labelling, handling, distribution,
serving and the overall aspects of the premises dealing with and storing
Halal food and its products.This Standard shall be used together with
the laws of Islamic Republic of Pakistan and other relevant standards
and guidelines for local/import/export purposes. It is applicable to all
organizations, regardless of size, which are involved in any aspect of the
food chain and wish to implement systems that consistently provide safe
Halal products.The means of meeting any requirements of this Pakistan
Standard can be accomplished through the use of internal and/or
external resources.
Salient Features of the PS 3733: 2010 Pakistan Standards for
Halal Food Management Systems: Requirements for any
organization in the food chain
This Standard specifies requirements to enable an organization to:
a) plan, implement, operate, maintain and update a Halal food safety
management system aimed at providing products that are Halal and are
safe for the consumer according to their intended use;
b) demonstrate compliance with Sharia rules;
c) demonstrate compliance with applicable statutory and regulatory food
safety requirements;
d) effectively communicate Halal food issues to their suppliers, customers
and relevant interested parties in the food chain;
e) ensure that the organization conforms to its stated Halal food policy;
f) seek certification or registration of its Halal food safety management
system by an external organization, or make a self-assessment of
conformity to this Pakistan Standard.
Salient Features of the PS 3733: 2010 Pakistan Standards for Halal Food
Management Systems: Requirements for any organization in the food chain
0.0
Forward
1.0
Scope
2.0
Normative References
3.0
Definitions
4.0
Halal Food Management System
4.1
General requirements
4.2
Documentation requirements
4.3
Emergency preparedness and response
4.4
Internal Audit
4.5
Management review
4.6
Human resources
4.7
Halal Control Points
5.0
Requirements for any organization in the Halal food chain
5.1
Sources of Halal foods and drinks
5.2
Slaughtering
5.3
Health Inspection of Carcass and Giblets
Salient Features of the PS 3733: 2010 Pakistan Standards for Halal Food
Management Systems: Requirements for any organization in the food
chain
6.0 Halal Product manufacturing, processing, handling, storage, transportation and distribution
6.1 All processed food is Halal if it meets the following requirements:
6.2 Devices, utensils, machines and processing aids
7.0 Hygiene, sanitation, and food safety
8.0 Packaging & Labeling
Informative
Annex A: Slaughtering part for cattle and method of slaughtering
Annex B: Slaughtering part for chicken and method of slaughtering
Annex C: Wet Slaughtering of poultry
Annex-D: Halal control points (HCPs) in poultry processing
Annex-E: Halal control points (HCPs)
Annex-F: Halal control points (HCPs) processed meat products
Annex-G: (Informative) Halal control points in Bread making
Annex-H: (Informative) Halal control points for salad dressing
Annex-I: Halal control points for cheese and whey
Annex-J: Gelatin production showing Halal critical points
Annex K: Islamic status for the permissibility of various food additives
Salient Feature of the PS- 4992:2010 General Criteria for the
operation of Halal Certification Bodies
Scope:
 This standard specifies the general requirements of Halal certification bodies and conditions for its
certification.The certification system used by the certification body may include one or more of the
following:
 Halal certificate for specific product for a specific duration—this type of certificate signifies
that the listed product or products meet the Halal standard i.e., PS-Halal Food Management
Systems-Requirements for any Organization in the food chain. Such a certificate may be
issued for certain time period or for a specified quantity (batch certificate) of the product
destined for a particular distributor or importer.
 Yearly certification—may automatically be renewed subject to passing the annual inspection,
through Halal compliance in accordance with PS-Halal Food Management SystemsRequirements for any organization in the food chain.
 This National Standard specifies requirements enable an organization to seek accreditation of
its Halal certification management system (product certification system) by an external
organization.
Salient Feature of the PS- 4992:2010 General Criteria for the operation
of Halal Certification Bodies
0.0 Foreword
1.0 Scope
2.0 Normative References
3.0 Definition
4.0 Administrative requirements
5.0 Structure
6.0 Impartiality
7.0 Management
8.0 Personnel
9.0 Nonconformities
10.0 Internal Audits
11.0 Management Reviews
12.0 Application for Halal Certification
13.0 Preparation of Assessment and Decision Making
14.0 Complaints and Appeals
15.0 Surveillance and Reassessment
16.0 Suspending, withdrawing or reducing Certification
17.0 Responsibilities of the Certification Body and the Client
18.0 Complaints to suppliers
Annex-A: Certification Process (Informative)
Annex-B: Criteria for Shariah Advisors of Certification Bodies (Informative)
Bibliography
Challenges
 Awareness of PS 3733: 2010 and PS 4992:2010 for
harmonized implementation to all food sectors,
certification bodies & Islamic centres.
 The need for the government to provide support
infrastructure facilities required in the Halal Industry
Development, such as laboratory equipment and facilities
 Human Resource capacity building
Thanks